FRESH FRUIT PAVLOVA

Ingredients......3 egg whites, 175gm of castor sugar, 1 tsp of cornflour,1 tsp of white vinegar,1/2 tsp of vanilla extract. Pavlova Filling....300ml of thickened cream, 2 bananas, sliced and brushed with lemon juice, 2 kiwi fruits, peeled and sliced,100gm of green grapes, halved and seeded, 2 oranges , peeled and segmented. Preheat your oven to 160 deg C. Draw a 20cm /8" circle on a piece of baking paper and place on a baking tray. Beat the egg whites until they stand in stiff peaks, gradually beat in half the castor sugar. Fold in the remaining sugar with the cornflour, vinegar and vanilla extract. Spoon the the meringue on and over the maked circle and bake in the preheated oven for 1 hour. Leave to cool in the oven with the door slightly ajar. Place the cold pavlova base on a serving plate. Beat the cream until stiff and then spoon over the pavlova base, arrange the prepared fruit on top and chill before serving.

THURSDAY NIGHT TEA AT THE MANOR

Wow , what a day, but all good in the end thanks to Gippsland Mobile Vet. The cats vaccinated and Ziggy has allergy issues , but now under control. No for tea ..... Ingredients.....1 commercial flat bread, tahini paste, tomberry tomatoes, sliced baby capsicum, fresh baby spinach leaves, quarter of zuchinni, sliced, dried onion flakes, dried garlic flakes, small kumara( sweet potato) grated, dried tarragon, cracked black pepper and grated mozarrell cheese. Preheat your oven to 160 deg C. Place a sheet of baking paper over your ovenproof serving dish and top with the flat bread . Spread tahini paste over the flat bread. In a large bowl place the tomatoes, sliced capsicums, zucchini, grated kumara, the dried onion and garlic flakes and the dried tarragon. Mix to combine. Now spread the mixture over the flat bread. Top with the fresh baby spinach leaves. Finally sprinkle with the grated mozarella cheese and a final sprinkle of cracked black pepper. Bake in the preheated oven for 20 minutes when you are ready to eat.

JELLIED PINEAPPLE SLICES

Ingredients......2 cans of pineapple slices, 2 packets of lime jelly crystals, boiling water. This is definately a 'retro' dish and great for all occasions. Drain and measure the syrup from the cans ( do not throw the cans out) and add enough water to make 1 litre in a medium saucepan. Bring the liquid mixture to boiling point , remove from the heat and stir in the jelly crystals till dissolved. Cool the liquid mixture. Spray each can lightly with cooking oil. Return the pineapple slices to the cans and pour the the cooled jelly into the cans, around the slices. Chill until firm. Run a hot knife around the sides of the cans and unmould onto a serving dish . Serve sliced with cream or ice cream.

HOMEMADE PIZZA BASES

Ingredients.......375 ml of warm water, 1 tbs of dried yeast, pinch of castor sugar,600gm of plain flour, 1 tsp of salt,60 ml of olive oil and a little extra for brushing. Combine the water , yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and the salt in a large bowl and make a well in the centre. Add the yeast and oil mixture. Use a round bladed knife to stir the mixture until combined. Use your hands to bring the dough together in the bowl. Brush another bowl lightly with oil. Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic . Place the dough in the prepared bowl and turn to coat in oil. Cover the bowl with plastic wrap and set aside in a warm draught free place to rise for 30 minutes or until the dough doubles in size. This amount of dough makes 3 pizza bases ( approx). Now top as desired.

EASY APPLE SLICE

Ingredients......2 apples( peeled and sliced into thin cubes), 2 cups of self raising flour, 1 cup of castor sugar, 125gm of melted butter/ marg, 1 egg lightly beaten, 1 tsp of cinnamon, 1 tsp of all spice. Preheat your oven to 180 deg C. Line a a square 24cmx 24cm pan with baking paper. In the bowl of your mixer mix together apples, flour, sugar and spices. Add the melted butter and egg and beat until well combined. Spoon the batter into the lined pan. Sprinkle the slice surface with 2 tbs of cinnamon sugar/ sugar. Bake in the preheated oven for 40 minutes or until golden and a skewer inserted comes out clean. let the slice cool in the pan, then slice into 16 squares. Store in an airtight container.

MOROCCAN GRILLED PRAWNS

Ingredients........250gm of green prawns ,deveined and peeled,3 tbs of crushed garlic, 4 tbs of sesame oil, 1 tsp of paprika,1 tsp of cumin,1/2 tsp of powdered ginger, a pinch of cayenne, fresh coriander or parsley to garnish. Thread the prepared prawns onto metal skewers. Now to make the marinade .....mix the garlic, oil, paprika, cumin, ginger and cayenne together. Brush the prawns with the marinade all over , lay the skewers flat on a large dish covered with the remaining marinade. Cover and chill till needed, turning prawns so they are evenly coated with the marinade. Place under a hot grill or barbeque , turning regularly for 5 minutes or until cooked. Serve with a mix of Greek yoghurt and lemon juice.

PUMPKIN AND CARROT SOUP

Ingredients.......2 tbs of sesame oil, 2 onions peeled and finely chopped, 2 tbs of minced garlic, 1 tsp of ground coriander, 1 tsp of ground cumin, 1 tsp of ground nutmeg, 1 kg of pumpkin ( peeled and diced), 1 large potato ( peeled and diced ), 300gm of shredded carrot, 1 litre of chicken stock or vegetable stock, 125 ml of cream, walnut pieces to dress ( optional). Heat the oil in a large saucepan over a low heat. Add the chopped onions and cook until tender ( soft). Add the garlic, coriander, cumin and nutmeg, stirring until well incorporated. Add the stock, pumpkin,potato and carrots and bring to the boil. Reduce the heat to low and simmer until the vegetables are soft. Allow to cool slightly,then blend/ process in batches until smooth. Finally stir through the cream and reheat gently on low. Top with walnut pieces if desired.

BUTTERFLIED LAMB LEG WITH HERB MAYONNAISE

Ingredients......1.5 kg of lamb, boned and bufferflied, (get your butcher to do this for you ), 1 tbs of dried rosemary, 1 tbs of olive oil, 1 tbs of Dijon mustard. For the herb mayonnaise you will need ......1/2 cup of whole egg mayonnaise, lemon juice, and a mix of fresh chives or coriander chopped. Preheat your barbeque to hot. Sore the inside of the butterflied lamb leg in a criss cross pattern. In a small bowl mix together the rosemary, olive oil, and mustard and smear over both sides of the lamb. Place the lamb on the barbeque and reduce the heat to medium hot. Cook each side of the lamb for 20 minutes each. Remove the lamb, cover loosely with foil and rest the lamb for 15-20 minutes before slicing, (resting the meat allows the juices to redistribute giving a more tender result). While the lamb is resting , prepare the mayonnaise . Combine the mayonnaise with the chopped fresh herbs and a squeeze of lemon juice. Serve with a mixed salad or vegetables of your choice.

CHICKEN SCHNITZEL IN COCONUT CURRY

Ingredients......4 skinless chicken breasts, cracked black pepper to season, 100gm of butter/ marg, 2 eggs, 250gm of coconut flakes, 1 dsp of curry powder, 125 ml of vegetable oil. Trim the chicken breasts of any tendons and flatten slightly. Mix the cracked pepper with the flour , lightly dust the chicken breasts with the flour, shaking off any excess. Beat the eggs until well mixed and coat the floured chicken breastwith the egg mixture. Sprinkle the coconut flakesin a wide dish and stir through the curry powder. Coat the chicken breasts with the coconut curry mix. Heat the oil in a large frypan and saute the chicken for about 6 minutes over a medium heat, then turn the breasts and saute for another 6 minutes. Remove the schnitzels and drain on kitchen paper towelling . Arrange on serving plates and serve with almond rice and hot spicy spinach leaves.

RICH GINGER CAKE

Ingredients......125gm of glace ginger (finally sliced), 600gm of mixed fruit, 200gm of glace cherries ( sliced in half), 200ml of Apera sherry, 2 and 1/2 cups of plain flour, 1 tsp of baking powder, 1 tsp of mixed spice, 250gm of butter/ marg, 250gm of soft dark brown sugar, 6 eggs, 60 gm of granulated nuts. Place the mixed fruit in the bowl of your processor and process till chopped. Place the processed mixed fruit in a large bowl with the 200ml of Apera sherry. Mix well and cover tightly with cling wrap and leave sit overnight. Next day, preheat your oven to 150 deg C. Grease a 19cm x 22cm square pan and line with baking paper. Mix together the flour, baking powder and mixed spice. In the bowl of your electric mixer cream together the butter/ marg with the sugar until the mix is soft and fluffy. In a separate bowl mix together the eggs until well beaten. Okay, now you have 3 bowls, let's start. Add 2 tbs of the flour mix along with 1/4 cup of the beaten eggs to the butter mix and repeat until the eggs are incorporated. Now mix in the remaining flour mix. Finally gently fold in the fruit mixture along with the granulated nuts until combined. Place the mixture in the prepared pan. Bake in the preheated oven for 3 and 1/2 hours or until golden and cooked through ( test with a skewer). Leave the cake to sit in the pan for 10 minutes and then remove to a wire rack to cool completely. Enclose the cake in baking paper and store in an airtight container in a cupboard ...until required. In memory of Jessie Lockhead Mersey , she taught me so much about cooking .

CHOCOLATE COFFEE MOUSSE

Ingredients......100gm of dark chocolate, 60 ml of espresso , 6 eggs separated, 100gm of castor sugar, 1/2 cup of whipped cream, a sprinkle of fine coffee granules. Place the chocolate in a bowl with the espresso and melt in the microwave in 30 sec increments. Beat the egg yolks and the sugar until thick and pale. Beat the egg whites until soft peaks form. Now add the the chocolate mixture to the beaten yolks and stir to incorporate. Finally fold the beaten egg whites through the combined yolk and chocolate mixture. Divide the mixture between serving dishes/ glasses and refrigerate for 1 hour before serving. Serve with a dollop of thickened cream and a light sprinkle of coffee granules.

BAKED PUMPKIN AND BACON PIE.

Ingredients ...... 4 medium sized sweet potato ( kumara ), cooked and mashed, 1 cup of grated tasty cheese, 1 cup of coconut milk, 2 lightly beaten eggs, 1 tbs of minced garlic, 250gm of chopped bacon, cracked black pepper to taste, 1 dsp of sweet paprika, 1 tbs of dried onions, 1 tbs of dried chives , 1 cup of coarsely crumbled potato crisps. Preheat your oven to 180 deg C. Grease an ovenproof dish. Combine all the above ingredients in a large bowl and mix / beat until smooth. Now top with crumbled potato chips. Bake in the prehated oven for 30 minutes ... I served this on a bed of fresh baby spinach leaves . Delicious.

STREUSEL LOAF.

Ingredients....(for the cake mix), 1/2 cup of plain flour, 1 and 1/2 tsp of cream of tartar, 3/4 tsp of bicarb of soda, 2 tbs of melted butter/ marg, 1/2 cup of castor sugar, 1 egg lightly beaten, 1/2 cup of coconut milk. Ingredients for the filling....2 tbs of melted butter/ marg, 1/2 cup of soft brown sugar, 1/2 cup of granulated nuts, 1 dsp of ground cinnamon, 1/2 cup of plain flour, 2 tbs of breadcrumbs. Preheat your oven to 180 deg C. Grease and line a loaf pan. Combine all the cake mix ingredients in the bowl of your electric mixer. In a medium bowl combine all the filling ingredients using a wooden spoon. Pour half the cake batter into the prepared pan and then top with half the filling mixture over top. Repeat the process with the remaining cake mixture and finishing with the remaining filling mixture. Bake in the preheated oven for 40 minutes. Remove from the pan using the baking paper to transfer to a wire rack and cool completely . This streusel loaf is delicious anytime of the year, it is also a great alternative for those who do not like fruit cake , just dress it it with a piece of holly. Cheers !

FRUIT PASHKA

Ingredients.....1 x 425gm can of fruit salad, 1 x 250gm of creamed cheese, 2 tbs of castor sugar, 1/2 cup of granulated nuts, 1/4 cup of chopped dried apricots, 2 tbs of Apera ( cream sherry), lemon curd/ butter to serve. Drain the can of fruit salad well. Stir the cream cheese and sugar until smooth. Add the granulated nuts and chooped dried apricots, stir well to combine. Blend in the Apera and fruit salad. Now spoon into 6 sections on a sheet of baking paper and finish with a sprinkle a granulated nuts. Chill the mixture in the refrigerator overnight, until required and then serve on serving dishes with a spread of lemon butter.

FRUIT AND CHEESE PLATTER FOR XMAS

Ingredients.......1 x 425 can of pear halves, 1 x 425 gm can of apricot halves, 200 gm of a blue veined cheese, 250 gm of creamed cheese, a handful of granulated nuts, a few fresh strawberries, a handful of whole pistachios. Drain the canned fruit. Upturn the cream cheese and press the granulated nuts around the outside of the cheese, then slice diagonally into triangles. Place a triangle of the cream cheese on top of each apricot half. Halve the pears lengthwise, slice the blue cheese into slices and place on top of the pear quarter. If you are using a soft blue cheese, spread into the hollows of the pears. Arrange the cheese topped fruit platter with a few fresh strawberries halved and whole nuts, decorate with fresh baby spinach leaves. Serve with savoury / plain crackers.

THE MANOR TRADITIONAL SHORTBREAD

Shortbread is about the traditional Scottish recipe where the ratio is one part sugar to two parts butter/ marg / ghee. ( I use ghee). It is this combination that creates a soft buttery crumb that melts in your mouth. Ingredients.......125gm of ghee ( butter/ marg ), 1/2 cup of castor sugar ( I use raw castor sugar), 1 cup of rice flour, 1/4 cup of plain flour, 1 tsp of ground cardamon. Preheat your oven to 160 deg C. Line an ungreased baking tray with baking paper, ( no need to grease). Cream the butter/ marg / ghee with the sugar in your mixer until light. In a separate bowl mix together the flours and the cardamon. Add the dry ingredients to the mixer with the combined sugar and ghee, mix well. Now set the mixer bowl aside for 30 minutes. Now place heaped tbs of mixture and spoon onto the prepared ungreased tray, leaving the a little space between. Bake in the preheated oven for 30 minutes or until pale golden. Remove from the oven and allow to cool on the tray. These really do melt in your mouth.

LEMON SLICE

Ingredients....1 cup of self raising flour, 1 cup of desiccated coconut, 3/4 cup of raw castor sugar, 2 eggs lightly beaten, 110gm of melted butter/ marg, 1 tbs of lemon butter/ curd. Icing .....1 and 1/2 cups of icing sugar, 2 tbs of lemon curd/ butter, enough lemon juice to make a spreading consistancy.( spreadable ). Preheat your oven to 180 deg C. line a 20cm x 20 cm pan with baking paper. Mix all the above ingredients together in a bowl and then pour the mixture into the lined pan. Place the pan in the preheated oven and bake for 25 minutes until golden. Cool in the pan and then remove to a wire rack and cool completely. Ice when cool and then top with coconut flakes. This one is for Robyn , enjoy !

SALMON AND CHEESE OVENBAKE

Ingredients.......1 and 1/2 cups of cooked rice, 3 frozen fillets of salmon ( thawed), 200gm of grated tasty cheese, 250gm of tomberry tomatoes ( the really mini cherry tomatoes),1 onion finely chopped, 1 dsp of dried parsley, 2 tbs of plain flour, 60 gm of butter/ marg, 1/2 tsp of groung mace, cracked black pepper to taste and 1 dsp of sweet paprika, dried dill to garnish. preheat your oven to 180 deg C. Grease an ovenproof dish with cooking oil. Melt the butter/ margin a small saucepan add the flour and stir to combine over a low heat. Stir in the milk and bring to a slow simmer, add the grated cheese and continue cooking , stirring continually until the sauce is smooth. Combine the cooked rice with the cracked pepper, mace and sweet paprika. Spoon into the ovenproof dish and scatter with the tomberry tomatoes. Finally top with the sliced onion and salmon fillets. Finally pour over the cheese sauce and garnish with dried dill. Bake in the preheated oven for 30 minutes and heated through. This is seriously delicious.

THE 5 AND 1/4 CUP SLICE. ( PERFECT FOR XMAS )

Ingredients.....1 packet of choc chip pieces ( 260 gm ), 1 cup of sultantas/ mixed fruit , 1 cup of granulated nuts, 1 and 1/4 cups of coconut flakes, 1 tin ( 397 gm ) of sweetened condensed milk. Preheat your oven to 180 deg C. Mix all the ingredients together and press into a baking paper lined slice tray. Cover with a sheet of baking paper. Bake in the preheated oven on 180 deg C for 15 minutes. Remove the baking paper cover, reduce heat to 160 deg C and continue to bake for a further 15 minutes. Remove from the oven cool in the tray and then place in the refrigerator until completely cold and then slice into squares. Keep in an airtight container in the refrigerator. Enjoy.

NUTELLA / NUTINA FUDGE

Ingredients.....spray oil for greasing, 150ml of milk, 2 tbs of butter/ marg, 175gm of castor sugar, 50gm of Nutella / Nutina. Grease a 15cm (6") square pan or plastic container with oil. Heat the milk, butter/ marg and sugar in a small saucepan over a medium heat, stirring until the butter/ marg has melted and the sugar is dissolved. Slowly bring to the boil and then reduce the heat to low and simmer for about 15 minutes or until the mixture is very thick. Now remove the saucepan from the heat and stir in the Nutella / Nutina, Leave the mixture to cool for 5 minutes. Use a whisk to beat the mixture really well. Pour into the prepared pan / container and leave set for 2 hours at room temperature before cutting into squares. This is for the kids and oldies alike , just enjoy.

PORK CRACKLE…

Ingredients......pork loin, leg of pork, forequarter of pork. This is my Xmas gift to you, perfect pork crackle. Preheat your oven to 220deg C. Rub your pork rind of your cut of pork until thickly covered with salt. Place in a baking dish and bake until the crackling is crisp, then reduce the temperature to 180 deg C and continue to cook for a further hour until the juice from the pork runs clear. ( check with a skewer). Transfer to a serving dish and keep warm. There you have it , so simple , so perfect. Merry xmas from The Manor kitchen .

WHAT DO YOU KNOW?

Here are the answers to your October quiz... 1. Green chifon cake. 2. There is no difference between baking powder / bi carb of soda. 3. Wild rice is also an aquatic grass seed. 4. Gluten is a protein that works as a binding agent and causes severe reactions in people with celiac disease. 5. The lime is smaller and marginally more tart than a lemon, limes are yellow when ripe. Here is your December challenge. 1.A mixture of flour, egg, milk/ water used a coating? 2. What is a dish of flame or heat braised beef called? 3. What is another name for a Chinese cherry? 4. what is a roux? 5. What is the small Mediterranean fish of the Herring family called ? You will find the answers in the January edition of Churchill News.

TURMERIC CHICKEN

Ingredients......4 boneless chicken breasts. 1 and 1/2 tbs of ground turmeric, 2 tbs of lemon juice, 2tbs of fresh chopped mint, 2tbs of chilli sauce, 1 tbs of butter/ marg, 1 onion peeled and sliced, 400gm can of diced tomatoes, cracked black pepper to taste. Toss the chicken breasts in the ground turmericuntil well coated. Place the breasts in a dish with the lemon juice, mint and 1 tbs of chilli sauce , mix covering the chicken breasts, cover and marinate for 4-5 hours. Preheat your oven to 160 deg C. Now melt the butter/ marg in a large frypan, cook the chicken breasts gently on each side for a 6 minutes. Transfer the chicken to a plate. Add the onions , tomatoes and remaining chilli sauce to the pan and cook over a medium heatfor 5 minutes. Season with the cracked black pepper. Slice each chicken breast diagonally and then reform into breast shape. Use an egg lifter to place the chicken on top of the tomato mixture, cover and warm through in the preheated oven for 20 minutes or until the breasts are cooked through. Serve with steamed rice and or a green leafed salad.

COOKING WITH NOELENE

Earlier this year, Churchill District News approached me about producing a booklet with a selection of recipes and cooking tips. The Churchill District News team have done it. I am so grateful for the opportunity to record some of the recipes that my family and friends enjoy and to be able to share the diversity and creativity of the people who surround me. The book is a wander through the old and new visiting the food and ingredients that bring us comfort and keep memories alive. The cost of the book is $15 and all the proceeds will go the Churchill District News. Noelene Marchwicki.

BANANA RICE FLUFF

Ingredients......3 cups of ready cooked long grain rice, 3 eggs separated, 3 ripe bananas, 6 tbs of raw castor sugar, 1 tbs of lemon juice, 2 tbs of slivered almonds. Preheat your oven to 160 deg C. Grease a 22 cm pie dish. Beat the egg whites until firm, but not dry. Remove the egg whites from the mixer bowl to a clean dry bowl. Place the egg yolks, sugar, and lemon juice in the bowl of your mixer without rinsing the beaters. Beat at the highest speed, adding the fork mashed bananas. Beat until the mixture is thick and frothy. Fold in the egg whites using a metal spoon. Stir 2 tbs of lemon curd through the rice. Place the rice in the greased pie dish. Now pour the beaten mixyure over the rice and scatter with the slivered almonds. Place in the preheated oven for 15 minutes or until golden. Made this for morning tea and shared with Maureen on Melbourne Cup day 2024.

CREAMY RICE MERINGUE

Ingredients......2 and 1/2 cups of ready cooked rice, 3 egg yolks well beaten, 1 can of sweetened condensed milk,1 tbs of butter/ marg, 1 dsp of lemon juice, 11 tbs of grated lemon rind, 1 dsp of vanilla extract. Ingredients for the meringue.....3 egg whites, 45gm of castor sugar. Preheat your oven to 180 deg C. Place the unopened can of condensed milk into a medium saucepan of water and boil for 30 minutes. This caramalises the sugar in the milk and makes a butterscotch sauce. After 30 minutes carefully open the can and empty the butterscotch sauce into a medium bowl. Now add the cooked rice, butter/ marg,lemon juice, lemon rind, vanilla extract and the beaten egg yolks. Mix thoroughly together and pour into a greased ovenproof dish. Prepare the meringue, beat the egg whites until stiff, then graduallyadd the sugaruntil the sugar is dissolved and the meringue is stiff. Spoon the meringue over the top of the creamy riceand place in the preheated oven until lightly browned. Serve warmed.

SLOW COOKED CZARDAZ BEEF WITH CARAWAY RICE. ( HUNGARIAN RECIPE).

Ingredients.....1.5 kg of cubed beef, 1 cup of drained pineapple pieces, 1/2 cup of chopped celery, 1 onion peeled and sliced, 1 tbs of chopped parsley, 1 tbs of brown sugar, 1 cup of tomato puree, 1/4 cup of barbeque sauce, 1 tbs of Worcestershire sauce, 2 tbs of canola oil,2 tbs of minced garlic and cracked black pepper to taste. Caraway rice.......1 and 1/2 cups of uncooked rice, 1 dsp of caraway seeds. Brown the cubed beef on all sides in a pan with the oil. Place the browned beef in the greased bowl of your slow cooker, add the remaining ingredients and mix thoroughly. Season with 2 tbs of minced garlic and cracked black pepper. Cover your slow cooker and cook on low for 4 hours. Near the end of the cooking time , prepare the caraway rice. Cook the rice in salted boiling water, till rice is tender and fluffed. Drain and gently toss the caraway seeds through the rice. Delicious.

STRAWBERRY RICE CUSTARD PARFAIT

Ingredients.....2 cups of ready cooked rice, 1 punnet of strawberries, sliced cross wise, 3/4 cup of desiccated coconut, 3 tbs of custard powder ( blended to a paste with a little milk), 2 tbs of castor sugar, 1 and 1/4 cups of cream ,( beat until thickened and peaks form ), 625ml of milk (2 and 1/2 cups). Place the rice in a large bowl and set aside. Heat the milk and add the blended custard powder and sugar. Stir over a medium heat until thickened and smooth, then pour over the rice in the bowl. Mix well together and place in the refrigerator to cool. When the rice custard is cool, fold in half of the whipped cream. Place a small amount of sliced strawberries in 6 parfait glasses or over the base of a glass dessert bowl. Sprinkle with coconut, then add 2 tbs of rice custard or more if you are using a dessert bowl. Repeat this process until the parfait glasses or dessert bowl is full. Finish with a layer of of rice custard, finishing with the remaining cream and top with a strawberry slice. Serve chilled.